cranberry meatballs recipe
The Best cranberry meatballs recipe
I started making them years ago when I wanted something familiar but with a little extra something. They’re easy enough that even the kids can help shape the meatballs, and the recipe scales perfectly—whether you’re feeding a crowd or just a family of four. The cranberry sauce isn’t just a topping; it’s part of the dish’s soul, brightening up the meat with its tangy brightness. And honestly? It’s one of those recipes that feels like a secret weapon—guests always ask where I got it, and honestly, they taste even better the next day, like they’ve had time to meld together. It’s a no-fuss way to make something feel special, whether you’re serving them with pasta, roasted veggies, or even as a side to grilled chicken. Plus, the cranberries bring in fiber and antioxidants, so it’s a little healthier than you might expect.
Cranberry Meatballs with Tomato Sauce
A festive twist on classic meatballs, these cranberry meatballs add a bright, tangy flavor to tomato sauce. Perfect for holiday dinners or weeknight meals.
🥘Ingredients
- 1 lb ground beef (80/20 mix)
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup fresh cranberries
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups tomato sauce
- 1/2 cup fresh cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). In a large bowl, combine ground beef, parsley, cilantro, cranberries, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed. -
2
Form the mixture into 16 small meatballs, each about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. -
3
Bake for 15 minutes, then flip the meatballs and bake for another 15 minutes until they are browned and cooked through. -
4
In a saucepan, heat tomato sauce over medium heat. Stir in cranberries, parsley, cilantro, oregano, salt, and pepper. Simmer for 10 minutes until slightly thickened. -
5
Remove meatballs from the oven and place them in a large skillet. Pour the cranberry sauce over the meatballs and let it simmer gently for 5 minutes. Serve warm.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cranberry Meatballs with Tomato Sauce Works
❓ Frequently Asked Questions About Cranberry Meatballs with Tomato Sauce
How do I store cranberry meatballs?
Store leftover cranberry meatballs in an airtight container in the refrigerator for up to five days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. Thaw overnight in the fridge before reheating—microwave for 1–2 minutes or bake at 375°F until warmed through.
Can I make meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance. Shape them into balls, place them on a tray, and refrigerate until ready to bake. Bake them straight from the fridge for 15–20 minutes to ensure even cooking.
What if my cranberries aren’t fresh?
Fresh cranberries work best, but dried cranberries can be substituted in a pinch. Rinse dried cranberries thoroughly to remove excess sugar, then use the same amount as fresh. If using dried, add them to the meatball mixture 5 minutes before baking to prevent them from turning mushy.
How can I adjust the sweetness level?
The cranberries provide natural sweetness, but if you prefer less, reduce the amount by 1–2 tablespoons. For extra tang, add a pinch of lemon zest or a splash of white wine to the meatball mixture. Avoid overdoing it—balance is key for a bright flavor.
